Wednesday, July 21, 2010

Chili-chicken salad

You can serve the chicken warm on top of the bed of vegetables, or make it far enough ahead to have it cold for supper on a hot night!  We added bread, and the meal was complete.

Chili-Chicken Salad

1 lb chicken breast tenders
1/2 c onion, chopped
2 cloves of garlic, minced
Water to cover

2 T chili powder
2 t cumin
Salt and pepper

1/4 c Dijon mustard
1/4 c lemon juice
1 T oil
1 can of corn
1/2 c green onions, chopped

1 c romaine lettuce, sliced

Cook the chicken and vegetables in a little bit of water till just cooked through.  Pour off most of the broth (save it!), and cut up the chicken to bite sized if you like.  Sprinkle the chicken and vegetables with the chili powder through the salt and pepper.  Set aside and keep warm if you plan to have a warm salad.

Mix the mustard through the green onions together and arrange over top of the sliced lettuce.  Top with the chicken mixture.

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